Composite Flour Blends Research Articles

Functional and sensory properties of wheat (Aestium triticium) and taro flour (Colocasia esculenta) composite bread

Functional and sensory properties of wheat (Aestium triticium) and taro (colocasia esculenta) composite bread were investigated. Unblanched and blanched flour were produced from taro tubers. These were separately used to formulate composite flour blends with wheat flours in ratios of 70:30, 80:20 and 90:10. Functional properties, water absorption capacity (WAC), oil absorption capacity (OAC), packed bulk density (PBD), loose bulk density (LBD), least gelation concentration (LGC) and swelling capacity (SC) of the blends and the reference samples were assayed using known standard methods. Bread samples produced from the various composite flour blends using standard recipes were subjected to sensory evaluation. Results showed that there was a significant difference (P < 0.05) in all the functional properties amongst the blends and the control. However, the values for the functional properties for 90:10 samples blends for both unblanched and blanched compared favourably with the control. Bread sample from 90:10 unblanched blend had the highest sensory score for mouth feel, flavor, colour, taste, crumb texture aroma and overall acceptability. The finding suggests that acceptable bread could be produced from addition of unblanched taro flour to wheat flour at 10% level. This would significantly reduce the cost of production of bread and other allied products. Key word: Taro, wheat, functional property, sensory property, bread, composite flour.

PROCESSING AND ACCEPTABILITY OF FRIED CASSAVA BALLS ("AKARA-AKPU") SUPPLEMENTED WITH MELON AND SOYBEAN FLOURS

The processing and acceptability of fried cassava balls (Akara-akpu) supplemented with melon and soybean flours were studied. Cassava flour, defatted soybean flour and cassava mash were produced. Some functional and chemical properties of the flours were determined. Akara-akpu prepared from 100% cassava mash served as control; 100% cassava flour, 80% cassava flour + 20% defatted soybean and 70% cassava flour + 30% defatted melon flour were prepared. Akara-akpu balls were subjected to chemical and physical analyses. Akara-akpu prepared from composite flour blends had higher protein, fat, ash and energy value than Akara-akpu from 100% cassava mash. The cyanide content and degree of starch gelatinization of Akara-akpu prepared from 100% cassava mash (control) were higher than Akara-akpu prepared from cassava mash plus composite flour blends. There was a significant difference (P ≤ 0.05) in weight and yield between Akara-akpu prepared from 100% cassava mash (control) and cassava mash plus composite flour blends. There was no significant difference (P ≤ 0.05) in volume between Akara-akpu made from control sample and those cassava plus composite flour blends.

Selected nutritional, physical and sensory characteristics of pan and flat breads prepared from composite flours containing fababean.

Composite flour blends containing wheat (W), fababean (F), cottonseed and sesame flours were formulated to provide the FAO/WHO/UNU protein requirements for the 2-5 year old child, and evaluated in pan and flat bread applications. Water absorption of composite flour doughs was up to 35% greater than the control but gluten strength and slurry viscosities were markedly reduced. Loaf volume and specific volume of pan breads prepared from composite flours were 25-60% less than that of the control bread but flat breads tolerated the protein supplements extremely well. The W/F flat bread, containing 27% of fababean flour, received acceptable taste, texture and colour scores and was only slightly inferior to the control in puffing and layer separation. Additions of cottonseed or sesame flours to the W/F blend failed to improve sensory properties of the flat breads.

Effect of fermentation on the nutritional quality and functional properties of infant food formulations prepared from bambarra-groundnut, fluted-pumpkin and millet seeds.

Weaning foods were formulated by complementation of millet with bambarra groundnut seeds and fluted pumkin seeds. The proximate composition of the individual seeds and the formulations were determined. The composite flour blend containing the highest quantity of fluted pumkin seeds was found to have the highest protein and fat contents (24 and 8% respectively). Functional properties of formulated weaning foods were evaluated. The effect of fermentation on the nutritional quality of the products were determined by animal feeding experiments. The feed intake, weight gain and PER values were evaluated. Fermentation was found to improve the nutritional quality of the formulations. The fermented composite mixture of millet, bambarra groundnut and fluted pumpkin flour (1:1:2) was found to have the highest PER value of 2.1. This suggests that this fermented product will support growth in children better than other formulations.